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Tinned Mackerel Curry

A good traditional Japanese fish curry.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 2 Prep: 15 min Cook: 20 min

Ingredients

Tinned mackerel (in brine) 1
Onion (small) 1
Carrot 1
Baby potatoes 100g
Indian curry sauce:
Plain flour 2 tbsp
Curry powder (hot Madras) 1 tbsp
Frozen green peas a handful
Water 250ml
Japanese seasoning:
Dashi powder (organic) 1.5 tsp
Soy sauce 2.5 tbsp
Mirin 2.5 tbsp
Light brown sugar 1/2 tbsp

Method

1
Thinly slice the onion and the carrot 5mm thick. Slice the potato (skins on) 6-7mm thick.
2
Put the oil in a pan and heat on medium. Add the onions and season. Turn down to low and put on the lid to steam fry the onion.
3
Add the carrot and potato, season again and continue to steam fry.
4
When the vegetables are soft, take off the lid and add all the ingredients for the Indian curry sauce and stir fry.
5
When the powder has dissolved, add water and the ingredients for the Japanese seasoning and tinned mackerel including brine. Turn the heat up high.
6
When it boils, turn the heat down to low. Stir occasionally and add the peas. Cook for a short while, then it's ready to serve.
7
Pour onto freshly cooked steamed rice.

Tips & Note

●The moisture released from the vegetables as they fry with the lid on makes them cook faster.
●If the curry is not thick enough, you can add potato starch or cornflour made up with a bit of water first.

Tinned Mackerel Curry

A good traditional Japanese fish curry.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 2

Prep: 15 min

Cook: 20 min

Ingredients

Tinned mackerel (in brine) 1
Onion (small) 1
Carrot 1
Baby potatoes 100g
Indian curry sauce:
Plain flour 2 tbsp
Curry powder (hot Madras) 1 tbsp
Frozen green peas a handful
Water 250ml
Japanese seasoning:
Dashi powder (organic) 1.5 tsp
Soy sauce 2.5 tbsp
Mirin 2.5 tbsp
Light brown sugar 1/2 tbsp
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Tinned Mackerel Curry

Recipe ID :826 Posted on 26 JUN 2015
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Serves 2

Prep 15min
Cook 20min
views 10,478
printed 318

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A good traditional Japanese fish curry.

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Nagomi Kitchen
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Ingredients

Print Ingredients Email Ingredients
1
1
1
100g
2 tbsp
1 tbsp
a handful
250ml
1.5 tsp
2.5 tbsp
2.5 tbsp
1/2 tbsp

Method

Prep
15min
Cook
20min
1
Thinly slice the onion and the carrot 5mm thick. Slice the potato (skins on) 6-7mm thick.
2
Put the oil in a pan and heat on medium. Add the onions and season. Turn down to low and put on the lid to steam fry the onion.
3
Add the carrot and potato, season again and continue to steam fry.
4
When the vegetables are soft, take off the lid and add all the ingredients for the Indian curry sauce and stir fry.
5
When the powder has dissolved, add water and the ingredients for the Japanese seasoning and tinned mackerel including brine. Turn the heat up high.
6
When it boils, turn the heat down to low. Stir occasionally and add the peas. Cook for a short while, then it's ready to serve.
7
Pour onto freshly cooked steamed rice.

Tips & Note

●The moisture released from the vegetables as they fry with the lid on makes them cook faster.
●If the curry is not thick enough, you can add potato starch or cornflour made up with a bit of water first.

Category

Japan India Curry Sauces Simmer Fish Mackerel Peas Potato Seafood Spices Autumn Everyday Winter

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